With supermarkets brimming with all sorts of food, fruit and veg, it sometimes difficult to sort the wheat from the chaff. Sure, you can see when produce has been spoiled, but are there more subtle ways to ensure you buy the best? Since local specialities – that is, a Mediterranean diet – consists mainly of bounty from the earth and the seas, we decided to look a little bit closer at how to select your ingredients. We got some input from local farmers and fishermen too!
Fruit and veg
1. Head to the farmers’ markets!
There’s lots of them locally – check out Mgarr at the weekends or Ta’ Qali and you’ll be greeted by scores of delicious items.
2. Ask your local veggie man
Yes, you know that guy who drives around in his truck through each village? You’ll probably find him around the corner from your place – ready to lend a helping hand!
3. Don’t buy what’s in front
Choose judiciously if you are compelled to go to the supermarket, and look beyond the first line of produce. But preferably pick them out of the big green crates you find at your local.
4. Don’t bulk buy too much
One of the golden rules is don’t overdo it when you go to the market or shop online (for recommendations of where to buy online, check out the below!)
5. Plan, plan, plan!
And part of all that is to plan ahead! Sit down on a Saturday morning (or whenever really) and sort out what you need for the coming few days. It will be well worth it!
Fish
1. The smell test
We don’t mean put your nose right up to it (only because most places won’t allow this!) but if you smell something rank, then avoid at all costs!
2. Check the source
Ok, so you can't do that with store-bought salmon, but you can be judicious about where you buy your seafood from. Choose a reputable fishmonger and feel free to ask them questions if you want to know more about the quality of what you’re buying!
3. Take a close look
Fresh fish should be bright and crisp. The eyes are also an important element – make sure they’re round and not receding in.
4. Get your fishmonger to fillet in front of you
Many of us don’t like to spend our entire meal picking at small bones, so ask your fishmonger to fillet it - if they’re professional, they’ll do an excellent job! This may have nothing to do with the quality of the fish, but it will definitely affect your enjoyment of your meal.
5. Avoid a spongy consistency
Yes, you can feel the fish (though you should ask first!). If it possesses too much spring and feels rubbery to the touch, stay well clear!
What the local farmers and fishermen say:
“Being a field enthusiast myself, I know what agricultural produce entails. The look of the produce does matter. It's great to have a farmer you trust so you can put your mind at rest and check if he sprays his produce in a responsible way.” Ray A Scicluna, Moviment Bdiewa Maltin
“The best advice is to buy local products from street vendors and the farmers' market at Ta Qali. These are genuine local products and it is important, even from a strategic point of view, to support local farmers so that they remain in employment and invest in new technology, products and services.” Jim Bon, Moviment Bdiewa Maltin.
“Gills must be red (blood colour) in order to be fresh…if it’s brownish colour, it’s not fresh. The white of the eye-ball must be white not silver-ish…” Leander Mizzi, Sajjieda Maltin.
“First the slime on its body, then the smell, then the bright red gills and then the eyes (these shouldn’t be embedded in socket)” Ambrose Licari, Sajjieda Maltin.
Main image: Olivia Muscat